Mexican Fried Churro's in Cinnamon Sugar with Hot Fudge Kahlua Sauce

My husband called me at the last minute and said, we have a Mexican covered dish party tomorrow and I need something for work, do you have time to make something? Well, of course I just jumped at the chance, then went overboard. I made bean dip, mexican lasagna and then these Churro's for dessert. I really needed an excuse to use my new cookie/frosting tools I got online. I just love this tool. It makes all kinds of wonderful shaped cookies, and pipes out the perfect lines for all these fancy dessert style cookies. It runs by batteries. So out it came and I had to make these too.

I was amazed how simple these were to do now with this. I just pressed the button to the desired length and cut it off with a cooking scissors. Almost everyone came out perfect and the same length. I had so much fun.

The batter putting it together was like making cream puffs, if you have ever tried those. Because after you boil the first few ingredients together, you have to beat in the flour till it forms a dough, got to put some real muscle into it! Then you beat the eggs and the vanilla in. Fill your pastry bag or tool, or use a ziplock bag and snip off the end...and start to form.

Heat in a a large fry pan or electric frying pan with 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

In a large size sauce pan add the water, brown sugar, salt, and butter and heat to a rolling boil. Remove from the heat and add the flour. Stirring in the flour till well blended will require very heavy mixing.

In a separate bowl, whisk the eggs and vanilla together and then add this mixture to the flour dough mixture. Stir until completely blended and all the egg is completely mixed in.

Fill your decorating tool with the dough and attach the largest star tip. If you haven't got this tool, then place into a ziplock baggie, snip the end and squeeze out dough through the ziplock bag hole, this works fine just not as professinal looking.
Tool Tip and Frying Tip: a cookie maker using the frosting or cookie large star tip make these very professional looking, also besure the oil is hot or the churro will be soggy!
Place a small amount of dough in the oil to test it. The dough should bubble up right away or that means the oil is not hot. I use a thermometer to be sure.

Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. Cutting off the dough with floured scissors.
You should be able to cook 5 or 6 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two till nicely golden brown in color. Please the cooked churros on a paper towel lined plate with the slotted spoon to absorb grease. While still warm, roll each churro into sugar and cinnamon until coated. Great dipped in sauce below! Taste good even reheated in the microwave for 10 seconds!

1 tablespoon of Kahlua ( I like to add a little more your by choice, omit vanilla add another 1 1/2 tablespoons)
Combine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens, about 10 minutes.
Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in vanilla add Kahlua. Serve

Cooking has been my passion since I was 11 years old with a fantastic mom and grandma who taught me. I love to blog about Italian food. Do hangouts with my son and the great plussers on Google+. Love to take photo's of food and write about it. I play and taught piano, fish and love to visit new exciting places . I am blessed with a wonderful husband, two sons and a loving family. 2017 Cookbook offer on my webpage Come visit me @ http://www.whatscookinitalianstylecuisine.com/

First of all: Boy, do I wish that I worked with your husband! I want all that food you made! And second, you are a great wife for making all of that for him to bring in. And third, I was expecting you to say that you enjoyed making the churros because it reminded you of zeppole -- and you didn't even mention that!! LOL! Anyway, they look great, wish I had them right NOW.Best,Gloria

I too love these and seek them out each nite while in Mexico, it has become a tradition every vacation ... and I must say I chuckled when I read you going overboard making so many things, did not sound like you at all..LOL

They're great and have to be soooo delicious! I love churros but have never tried making them and now I have to. Bet your husband's office loves it when you cook for them and they probably come up with any excuse they can think of for a "food day."

Here in Miami in the Cuban area of the city, there are vendors at every corner. So when I pass by there I often buy a bag full to munch on. I'm surprised at how easy they are to make. I can't wait to make them myself and not have to wait to go to the Cuban section for this treat.

Churros are my favorite! I would always get them at amusement parks, but have never made them. What a great addition to a Cinco de Mayo meal :) I'm super lame and have planned nothing Mexican for the holiday, lol.

These look and sound delicious! I was just looking for a churro recipe earlier, I would've used yours had I seen it before I ended up just making funnel cakes. Great photos and recipe, thanks so much for sharing! =]

I love churro's! I remember when I was younger trying to make them with my brother when my parents were out and I dont know what we did but they exploded and shot across the room when we fried them!!! These look amazing!